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Chickasaw Corn Pudding

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Ingredients
  Eggs 4
  Light cream 1⁄2 Cup (8 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Fresh ears of corn/3 cups frozen whole kernel corn, cooked according to package directions 6 Medium (Cooked)
  Butter/Margarine 6 Tablespoon (Divided)
  Sugar 2 Tablespoon
  All purpose flour 2 Tablespoon
  Brown sugar 2 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 350°.
2. Take a large bowl and beat eggs. Add baking powder and light cream, stir well and keep aside.
3. Separate corn kernels from cobs for making 3 cups and keep aside.

MAKING
4. Take a 1 1/2-quart saucepan, add 4 tbsp butter and melt.
5. Add flour and sugar and stir till smooth. Take off from fire.
6. Add the prepare egg mixture to flour and sugar slowly, stirring continuously till it turns smooth.
7. Mix the corn and stir thoroughly.
8. Take a 1 1/2-quart shallow casserole, grease well and transfer the corn mixture into it.
9. In the preheated oven, bake for about 30 t0 40 minutes or till the pudding sets.
10. Drizzle melted 2 tbsp butter on pudding.

FINALIZING
11. Top pudding with cinnamon and brown sugar.
12. Bake for about 5 more minutes or till sugar melts completely.

SERVING
13. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Corn
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
6

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